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Sydney rock oysters are not as big as the Pacific variety but have a sweeter/milder flavour which goes really well with the dish.
Mix the wasabi and the mayonnaise.
To make the taste hotter add more wasabi.
Cut the toasted nori into matchstick sized strips.
Place a little bit of the nori on each oyster.
Use only a bit if this is the first time you have tasted nori as it is often an acquired taste.
Spoon the wasabi mayonnaise onto each oyster.
On top of this put a generous portion of salmon caviar and screw on some black pepper.
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